Discover the Fountain of Youth with Herbs: Immune Boosting Herbal Soup

| July/August 2003

Makes about 4 servings
Prepare this delicious herbal soup once a week to take advantage of the immune boosting properties of astragalus, shiitake and maitake.

  • 1 ounce sliced dried astragalus root
  • 1 piece (1 inch) fresh gingerroot, peeled and slivered
  • ¼ cup basmati rice
  • 8 cups vegetable or chicken stock
  • ½ cup chopped onions
  • ½ cup sliced carrots
  • ½ cup sliced parsnips
  • ½ cup chopped fresh shiitake mushrooms
  • ½ cup chopped fresh maitake mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, minced
  • 4 tablespoons light miso, or to taste
  • ¼ cup minced cilantro
  • ¼ cup minced parsley
  1. Simmer astragalus, ginger, rice and stock in a covered pot for 1 hour. Sauté onions, carrots, parsnips, shiitake and maitake in olive oil for 5 minutes.
  2. Add garlic and sauté for 1 minute. Add sautéed vegetable mixture to the soup pot, cover and simmer for 30 minutes. Remove astragalus slices.
  3. Pour a little hot broth into a small bowl, and dilute miso in the broth. Add to the soup pot along with cilantro and parsley. Remove from heat, cover and let stand 5 minutes before serving.

Laurel Vukovic writes and teaches about herbs and natural healing from her home in southern Oregon. She is the author of 14-Day Herbal Cleansing (Prentice Hall, 1998) and Herbal Healing Secrets for Women (Prentice Hall, 2000).

Click here for the original article, Discover the Fountain of Youth with Herbs. 

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